Moroccan Meatball Stew with CousCous

Meatballs:
1/2 cup dry breadcrumbs
1/4 cup finely chopped onion
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cinnamon
1.5 pounds lean ground beef
1 large egg

Mix all ingredients together and roll into large meatballs. Bake in the oven on 350 degrees for 15 minutes.

Stew:
1 tsp diced garlic
1/2 yellow onion diced
1/2 jalapeno (finely chopped)
1/2 cup chopped carrots
1/2 bag of fingerling potatoes (cut into 4s)
3 stalks celery chopped
1 squash chopped
1 28 oz can of diced tomatoes
20 ounces of vegetable broth
1/4 tsp ground cinnamon
1/2 tsp fennel seeds
1/2 tsp cumin seeds
2 tsp cumin
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
fresh chopped cilantro to garnish

In a pot (I used a dutch oven), heat olive oil. Add garlic, onion, carrots, and jalapeno and saute until tender. Add veggie broth, tomatoes. Bring to a boil, then add the potatoes, celery, and squash. Then add all the spices. Let simmer until potatoes are tender. Once meatballs are done, transfer them to stew just long enough to soak up the juices.

Serve over whole wheat cous cous. And sprinkle with fresh chopped cilantro.